Ingredients
- 375 grams dry rigatoni pasta
- 1 tablespoon olive oil
- 280 grams bacon rashers (6 rashers, cut into thin strips)
- 200 grams mushrooms, sliced (button)
- 2 cloves garlic, minced
- 300 ml light cream (light cooking cream specified)
- 320 grams asparagus (trimmed then cut diagonally into 5cm lengths, bunch specified)
- 50 grams Parmesan cheese (1 cup, finely grated)
- 1/2 cup parsley, finely chopped
- Salt, to taste
- Pepper, to taste
How to Make
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Step 1: Cook pasta in a stockpot of boiling, salted water until tender and then drain and reserving two-thirds (2/3) of a cup of the cooking water and then cover to keep warm.
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Step 2: Meanwhile while the pasta is cooking heat oil in a large, deep frying pan over a medium to high heat and add bacon and cook, stirring occasionally, for about 5 minutes, or until browned and then add mushrooms and garlic and cook, stirring occasionally for a further 5 minutes, or until golden brown and then add the cream and asparagus and bring to the boil and simmer for about 1 minutes, or until tender.
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Step 3: Stir in reserved water with half the parmesan and parsley and served topped with remaining parmesan and parsley.
We hope you enjoy this recipe!
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